Bolognese sauce for lasagna

Bolognese sauce for lasagna

Of all the lasagne recipes, the most common is the recipe, which uses bolognese sauce as a filling. In Italian cuisine, it plays a big role: not only lasagna is cooked with it, but also pasta and other dishes. The basis of the sauce is minced meat, which is usually made from two types of meat. Also mandatory components are onions, dry wine and tomatoes, fresh or canned. So bolognese sauce has a savory taste, unique flavor, and lasagna cooked with it turns into a real masterpiece of Italian cuisine.

Cooking Features

Bolognese sauce has a complex recipe, so without knowing some subtleties, it will be difficult to make it look like the original one. If you want time and food not to be wasted, use the advice of experienced chefs.

  • The quality of minced meat is of key importance, so it’s best to cook it yourself by scrolling through a meat grinder a piece of lean pork and the same piece of beef pulp. If there is no possibility to make minced meat at home, then carefully look at the shelf life of the product, its composition. Many stores today provide a free service for the production of minced meat from selected products by customers (he only pays for the meat itself). This option is also better to use.
  • The fresher the mince, the tastier the bolognese sauce will turn out. Therefore, frozen minced meat can only be used as a last resort. Before this, it must be properly defrosted. This should be done while avoiding temperature fluctuations. It is best to allow the meat to thaw out on the top shelf of the refrigerator, and then let it stand for a while at room temperature.
  • Often the Bolognese sauce recipe includes not only wine but also milk. In this case, the stuffing is first filled with milk and stewed in it, then the wine is added.

A good bolognese sauce cannot be cooked quickly. Therefore, it is necessary to have patience and accurately observe the technology, including the sequence of laying the products and the time of their heat treatment.

Bolognese sauce with fresh tomatoes for lasagna


  • ground beef - 0, 4 kg;
  • onions - 0, 2 kg;
  • garlic - 3 cloves;
  • sweet pepper - 100 g;
  • fresh tomatoes - 0, 75 kg;
  • olive oil - 50 ml;
  • dry red wine - 50 ml;
  • dried basil, mint - to taste;
  • salt - to taste.

Method of preparation:

  • Wash tomatoes. On the side opposite to the stem, slit the skin crosswise. Dip the fruit in boiling water and blanch them for a minute or a half. Remove with a slotted spoon and place in a container filled with cold water.
  • After a few minutes, remove the tomatoes from the water and remove the skin from them. Cut the seal around the stem. Cut the tomatoes into several pieces and remove the seeds from them with a spoon.
  • Wipe the flesh through a metal sieve or grind with a blender.
  • Peel the onion, cut it into small cubes.
  • Chop the garlic cloves with a knife.
  • Heat oil in a frying pan and throw chopped onion and garlic into it. Stir for 5 minutes, stirring slowly.
  • Without removing the vegetables from the pan, put the mince into it. Fry it, stirring occasionally, so as not to burn, for 20 minutes. Salt and season to taste.
  • Put tomato puree in a pan with minced meat, add herbs. Fry for 10 minutes in a frying pan without a lid, then stew for 20 minutes under the lid.
  • Add the wine, mix, put out another 5 minutes.

Ready-made sauce can be used immediately, thickly covering the dough sheets for lasagne with it, - it replaces the filling. If desired, the sauce can be decomposed into clean and dry plastic containers and frozen. In this case, it can be used later; it will definitely not deteriorate over the next two weeks. The given bolognese sauce recipe is considered simple, but if you like, you can simplify it even more by replacing tomatoes with diluted tomato paste (3 tablespoons of the paste is diluted with a glass of water or broth).

Classic bolognese lasagna sauce recipe


  • ground beef - 0, 35 kg;
  • minced pork - 150 g;
  • onions - 100 g;
  • stem celery - 100 g;
  • carrots - 0, 2 kg;
  • milk - 0, 25 l;
  • dry white wine - 0, 25 l;
  • tomatoes canned in their own juice - 0.5 l;
  • black ground pepper - a pinch;
  • nutmeg - a pinch;
  • olive oil - 50 ml;
  • butter - 30 g;
  • salt - to taste.

Method of preparation:

  • Wash, peel fresh vegetables.
  • Cut celery stalks in half lengthwise, cut them into thin, medium-sized plates.
  • Grind carrots on a coarse grater. If desired, you can use the grater for Korean salads - the appearance of the Bolognese sauce will only benefit from this.
  • Cut onions into small cubes.
  • In a saucepan with a thick bottom, melt the butter and mix it with olive oil.
  • Add the onion, pass it over low heat until it is soft and translucent.
  • Put carrots and celery in a saucepan. Extinguish them with onions for 3-4 minutes.
  • Mix two kinds of minced meat, salt and pepper them, add nutmeg.
  • Put the mince into a pan, break it with a spoon so that it is not a single solid mass.
  • Fry the minced meat with vegetables until it turns gray.
  • Add the milk and simmer the minced meat in the vegetables until it is completely boiled away.
  • Pour wine over the minced meat with vegetables, mix, continue cooking.
  • Remove the tomatoes from the jar, remove the skin from them, cut the flesh into small pieces and place in a saucepan with minced meat. There also pour tomato juice from the jar with tomatoes.
  • Stew the sauce after adding the tomatoes for three hours. The intensity of the fire at this time should be minimal. As the liquid boils away, it will be necessary to add broth or water to the pan.

The prepared bolognese sauce will be very thick. This is good, because it will become a filling for lasagna. This recipe is considered a classic, it is taken from the book of one of the best Italian chefs - Marcella Hazan.

Bolognese sauce for cooking classic lasagna is used most often. It is not easy to prepare it, but everyone who tried it, in one voice argue that the result justifies the effort spent.

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